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Asparagus, feta and roasted hazelnut salsa
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Versatile salsa pairs perfectly with chicken, pork, bruschetta, or as a topping for sourdough toast with poached egg. Ideal for any meal!
Ingredients:
  • 40.00 ml currants
  • 20.00 ml white balsamic vinegar
  • 2 bunches asparagus, trimmed
  • 55g (1/3 cup) hazelnuts, roasted, skins removed, coarsely chopped
  • 50g marinated feta, drained, crumbled
  • 40.00 ml chopped fresh chives
  • 1 tsp finely grated lemon rind
Instructions:
  • Combine currants and vinegar in a bowl and let sit for 10 minutes to enhance the flavors.
  • Heat the chargrill until it's piping hot. Drizzle the asparagus with a touch of olive oil. Grill for 2 minutes on each side until they are nicely charred and tender. Let them cool down before roughly chopping them.
  • Combine the asparagus, currant mixture, hazelnuts, feta, chives, and lemon zest in a bowl and toss together.

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